SIMONA
Sensory profile and fatty acid composition defined by 3 EVOO samples of SIMONA in 3 years and come from 1 region.
Data of variety SIMONA are related to years (in brackets the number of samples in each year): [2009 (1)] [2022 (1)] [2024 (1)] .Sensory profile
Sensory profile description Oils not yet characterized.
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=3)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.33 | 0.32 | 0.33 | 0.00 |
Eicosanoic acid (%) | 0.45 | 0.32 | 0.55 | 0.10 |
Heptadecenoic acid (%) | 0.08 | 0.05 | 0.10 | 0.02 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.06 | 0.01 |
Linoleic acid (%) | 6.11 | 3.31 | 10.99 | 3.46 |
Linolenic acid (%) | 0.73 | 0.64 | 0.83 | 0.08 |
Oleic acid (%) | 75.81 | 69.63 | 79.19 | 4.38 |
Palmitic acid (%) | 12.46 | 11.27 | 14.61 | 1.52 |
Palmitoleic acid (%) | 1.15 | 0.81 | 1.78 | 0.45 |
Stearic acid (%) | 2.75 | 1.65 | 3.55 | 0.80 |
Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022). | 562 | 522 | 601 | 40 |
Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021). | 630 | 630 | 630 | 0 |